Pancakes with lemon-sugar topping

Gather These Ingredients

  • Two cups (500cc) plain flour
  • Two and a half teaspoons (12.5g?) baking powder
  • A big pinch of salt
  • Two eggs, beaten (if daring, try doing without: the pancakes might not fall apart)
  • Enough milk: start with about 1 1/2 cups (400cc)
  • Butter or oil (semi-optional with a non-stick pan)

and for topping, I recommend

  • Lemons, cut into slices (eighths) and sugar

but you can do the ordinary thing with maple syrup, or jam, or sour cream and caviar and melted butter, or …

Do This To Them

  1. Sift together the first three (dry) ingredients.
  2. Gradually add milk, stirring carefully with a fork to avoid and break up lumps; continue until the consistency seems right. Avoid stirring too much though.
  3. Let stand for a while, like 15 minutes [optional if hungry].
  4. Add the beaten eggs.
  5. Stir everything together, but just as much as necessary to get a uniform mixture.
  6. Choose a frying pan with a nice smooth surface. It should also have low, wide edge or be oversized, for spatula access.
  7. Heat a tiny knob of butter (or a little oil) to moderately high, rotate the pan to spread this around. With a non-stick pan this can be omitter=d but the appearance changes.
  8. Add a ladleful of the batter at the center, rotating the pan gently to spread it into a nice disc.
  9. When bubbles start to appear, it is probably ready to turn, but you can check by lifting the edge with a spatula for a nice shade of brown.
  10. After turning cook for another minute. Time varies with the wetness of the batter, so checking under the edge again might be a good idea.
  11. Serve by sliding onto a plate. The side cooked first looks prettier, so to flip onto a plate, you need to do one more pan flip first.
  12. For the lemon and sugar topping, sprinkle sugar thinly all over, and then squeeze on just enough lemon juice to dampen all the sugar.
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